Protein is not only a critical nutrient, but that it contributes functional properties in a number of applications.
e.g.: solubility, water binding, stability, and emulsification.
Specialty Dairy Ingredients:
Protein/ protein ingredients
Protein levels
Nonfat dry milk
38%
Milk protein concentrates
42% to 80%
Milk protein isolates
80% to 90%
Caseinates
88% to 94%
Whey (sweet and acid)
11.5% to 13.5%
Whey protein concentrates (WPC)
25% to >80%
Whey protein isolate (WPI)
>90%
Lactoperoxidase
>98%
Specialty Vegetable Protein Ingredients:
- Soy Protein Concentrates (SPC)
- Soy Protein Isolates (SPI)
Factors to consider hen choosing protein ingredient
1) Solubility
In general: Protein are least soluble at their isoelectric point
In a beverage: The higher solubility, the better
2) Emulsification and foaming
- Protein denaturation and the resultant decrease in solubility:
Lower the emulsification properties
- A mild heat treatment that exposes additional hydrophobic areas in certain proteins: Increase the emulsifying properties
e.g.: solubility, water binding, stability, and emulsification.
Specialty Dairy Ingredients:
- Soy Protein Concentrates (SPC)
- Soy Protein Isolates (SPI)
Factors to consider hen choosing protein ingredient
1) Solubility
In general: Protein are least soluble at their isoelectric point
In a beverage: The higher solubility, the better
2) Emulsification and foaming
- Protein denaturation and the resultant decrease in solubility:
Lower the emulsification properties
- A mild heat treatment that exposes additional hydrophobic areas in certain proteins: Increase the emulsifying properties